These Avocado Toast Cupcakes Are Anything But Basic

Say goodbye to basic breakfasts.

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I’m sure you’ve had your fair share of avocado toast by now. We’ve seen things from poached eggs to grilled peaches on top of the nutrient-packed super fruit, and at this point, it can get slightly nauseating. But I admit, every now and then, I cave in and indulge as a guilty pleasure.

Instead of filling up your Instagram feed with yet another #avotoast, make these avocado toast cupcakes instead, which fuses dessert and breakfast into a tangy, creamy concoction. And it’s all semi-homemade, which means you can spend less time baking and more time eating. Sandra Lee would be hella proud.

Chocolate Cupcakes with Avocado Buttercream

Prep Time:30 minutes

Cook Time:20 minutes

Total Time:50 minutes

Servings:24 cupcakes

Medium

Ingredients

1 store-bought chocolate cake mix

2 ripe medium avocados

1 lime, cut in half

2 cup powdered sugar

1 1/2 sticks butter, softened

Photo by Jedd Marrero

Step 1

Make chocolate cake mix according to instructions on the box. Be sure to divide batter into a muffin tin and bake as directed.

Photo by Jedd Marrero

Step 2

In a separate bowl, mix together the avocado flesh and the juice from both lime halves. Try to get rid of as many chunks as possible.

Photo by Jedd Marrero

Step 3

Add the powdered sugar and butter and mix until smooth and creamy. Add more sugar if the mixture is runny.

Photo by Jedd Marrero

Step 4

Transfer frosting to a resealable plastic or piping bag, and swirl the frosting on top of cooled cupcakes.